About Us

We are the first Uzbek food catering restaurant based in London United Kingdom.

We deliver and serve authentic Uzbek food to your door at competitive prices.

A little bit about the city of Samarkand and its significance

Among the cities of the world, a standout amongst the most old is Samarkand after Karshi and Bukhara, whose history goes back 2,500 years. In its time, the city was vanquished by the warriors of Alexander the Great, the Army of the Arab Caliphate, and the Mongol swarms of Genghis-khan. Every time, after the grisly fights, demolition and flame, it was renewed, to end up by and by an essential city, and on occasion the capital of a noteworthy Central Asian state.

According to a number of independent sources, Tajiks (Persian-speaking people are the main ethnic group that exists in the city, while the ethnic Uzbeks form a growing minority. The exact number of people are difficult to calculate and evaluate, since a lot of people, although Uzbeks, speak Eastern Persian as their first language, or due to the fact that they are registered as Uzbeks by the central government despite their Eastern Persian language and identity. They were brought by Amir Timur Army as labour to build houses, bazars, minarets and mosques.

The city of Samarkand features a Mediterranean climate that closely borders on a semi-arid climate with hot, dry summers and relatively wet, variably winters that alternate with periods of warm weather with periods of cold weather. July and August are the hottest months of the year with temperatures reaching, and exceeding, 40 °C (104 °F). Most of the sparse precipitation is received from December through April. January 2008 was particularly cold, and the temperature dropped to −22 °C.

History and demographics of Samarkand

Samarkand – Crossroad of Cultures is a more than 3,000 years old city situated at the intersection of trade routes in Central Asia. It got to be prosperous as a focal focus of silk exchange in the second century. In the fourteenth century, it developed again under the principle of Timur the Lame. Its Timurid design turned into an overall impact in Islamic workmanship, art and architecture.

The assigned area covers three sections of the city:

the archeological site of Afrosiab (second century BCE – thirteenth century CE)

the medieval Timurid city (14-nineteenth century)

the nineteenth century European quarter

Samarkand is the site of the notorious Registan – the “sandy place” encompassed on three sides by the Timurid madrasahs. You can sit on a seat on the fourth, open, side and take everything in: the turquoise tiles, the thin minarets, the forcing veneers. The spot pulls in a considerable measure of Uzbek visitors as well. The madressahs can best be appreciated from the outside, as their insides are totally consumed in control by the souvenir business. Just the center (Tilya Kori) is justified regardless of a visit for its totally overlaid inside including brilliant golden mosaics.

Famous and notable personalities were born in Samarkand including Babur Al-Sultan al-‘Azam wal Khaqan al-Mukarram Zahir ud-din Muhammad Jalal ud-din Babur Padshah Ghazi (first ruler of Mughal India), Qulich Khan Siddiqi and Ghazi Uddin Khan Siddiqi, father and grandfather of Nizam I (Qamaruddin Siddiqi Asaf Jah I of Hyderabad India), and Islom Karimov, President of Uzbekistan.

The population of the city in the year 2005 was 412,300 people. While the dark-haired Uzbeks make eighty percent of Ubekistan’s population, the Russians make up fifty five percent, the Tajiks five percent, the Kazakhs three percent, Karakalpak 2.5 percent, Tatar 1.5 percent, other 2.5 percent. Most speak Uzbek (74.3 percent), while 14.2 percent speak Russian, 4.4 percent Tajik, and 7.1 percent speak other languages. Most (eighty eight percent) are Sunni Muslims, nine percent are Eastern Orthodox, and the remainder adhere to other religions.

The Samarkand Restaurant in London

The Samarkand Restaurant which is located in London cater the Uzbek cuisine which mainly consists of many Uzbek recipes that have centuries-old history, and the process of preparing food that is accompanied with various rituals and methods, which have now reached our days. All specific peculiarities and specifications of Uzbek food have been forming for centuries.

As well as in other regional cities, Samarkand restaurants and cafes specialize in national Uzbek cuisine. It is worth to taste Samarkand plov, which stands different from Tashkent, Khiva, Bukhara pilafs, adding to the traditional dish something new. Tourist oriented restaurants are located in some distance from the renowned Registan Square. Also in Samarkand national houses and family-run restaurants you can try nokhat-shourpa (thick mutton broth with local peas Nokhat), manty (stuffed pastry, steamed) and Samarkand somsa. In some Samarkand restaurants and cafes you can enjoy national shows and dances, national music, during your lunch or dinner.

What and where is the Samarkand restaurant?

Samarqand Restaurant is a first online catering restaurant located in London that represents specialized authority in Central Asian food. The eatery opened in 2016 and has picked up a notoriety among Central Asians in London. Russian news company Russia Today, has recorded the restaurant and numerous famous people have feasted in Samarqand, including football players Didier Drogba and Andrey Arshavin.

In Uzbek custom, a feast more often than not begins off with some kind of plate of mixed greens that includes salads, similar to this dish consolidates freshly cut eggplant, radishes and peppers on a bed of greens sprinkled with an embellishment of parsley. Obviously, most Uzbek dishes are intended to be shared family-style.

Reviews have been mixed for the new food served. Yet chief

expressed that Samarqand was a chance for Central Asian cooking to “become famous” in standard cookery in a late meeting. The eatery implies to offer never-seen dishes “propelled by” Uzbekistan cooking styles, while tossing in “delightfully arranged Central Asian food that offers dinners the opportunity to encounter uncommon, fascinating and new flavors”.

National Uzbek food is the different layer of society of Uzbek individuals. Dissimilar to their roaming neighbors, Uzbek individuals dependably were a settled country, which developed farming and steers raising. At their ripe valleys Uzbek individuals raised vegetables, foods grown from the ground; they reared cows, which were the wellspring of meat, the plenitude of which can be seen in many dishes. Without a doubt, Uzbek nourishment guzzled some culinary conventions of Turkic, Kazakh, Uigur, Tajik, Tatar, Mongolian and other neighboring countries, settled on the region of Central Asia.

Uzbeks generally eat by hand and sit at the floor or at the low table – dastarkhan. In the starting the table is presented with desserts and natural products. Later the guests are presented with vegetables and plates of mixed greens. After that point, it is the turn of soups – exquisite shurpa, thick mastava, and so on. Repast is done with primary dishes – manti, lagman, shashlik and plov.

The wedding plov – A delightful blend of rice, bits of meat, ground carrots and onions, and raisins (with a clove of broiled garlic on top). The “wedding” part alludes to the way that it’s anything but difficult to cook in expansive amounts (customarily in a kazan over an open fire) and is frequently served on special events, similar to weddings.

It’s important to attempt to try the special Uzbek tea, which arrives in a wide variety of green, dark, and home grown assortments, and is presented with ceremonious consideration. You can likewise attempt a Bukharian Jew forte called Chai Kaymoki – green tea blended with milk and spread and sprinkled with almonds.

Other prominent national dishes include: shurpa (shurva or shorva), a soup made of vast bits of greasy meat (normally lamb) and crisp vegetables; norin and lagman, noodle-based dishes that might be served as a soup or as a main course; manti (likewise called qasqoni), chuchvara, and somsa, stuffed pockets of mixture served as a canapé or a fundamental course; dimlama (a meat and vegetable stew) and different kebabs, generally served as a primary course.